Brown lentil vegan curry packed with vegetables is a quick and easy, nutritious midweek meal.

Directions

1. Sauté vegetables (carrots, celery, onion, garlic and squash) in oil until softened.

2. Add curry powder and continue to sauté until fragrant.

3. Add lentils, coconut milk, water, salt and pepper. Close instant pot and set on manual for 12 minutes. Then release using quick release.

4. Once it’s safe to open, throw in spinach and peas and mix together.

Variations:

This recipe can be made in a regular pot. Just let ingredients simmer much longer.

Follow Erin at @erin.eats.mtl

Recipe tags

9 days Coconut Curry Erin Grunstein Erin.eats.mtl Instant pot Lentils Quick-and-easy Squash Vegan

Please log in to rate

1 Comment

Inline Feedbacks

View all comments

Malka Kellerman

3 years ago

I really liked this. I cooked it on the stove because I don’t have an instapot. My husband and kids added hot sauce.

wpDiscuz